Raspberry & Lemon Pancakes

I have been thinking about the combination of raspberries and lemon for a while now since they go so well together. After making very successful raspberry and lemon scones I figured another breakfast treat was in order, and what better place to start than with everyone’s beloved cakes of the pan?

This simple recipe balances the sweet and sour flavors while leaving the fluffy familiar pancake texture.

Start with the lemon syrup as it will take some time to reduce and thicken (approximately half an hour).

Ingredients:

1 1/2 cup almond flour

1/3 cup coconut flour

1/3 cup tapioca flour

1 tsp baking soda

6 eggs

2 tsp vanilla extract

1/8 tsp salt

2 tbsp coconut sugar

2/3 cup almond milk (almond/coconut milk should work as well)

6oz of fresh cleaned raspberries

Can of coconut oil spray (will be invaluable)

Lemon syrup ingredients:

1 can of full fat coconut milk

1/2 cup pure maple syrup

Zest of 1 full lemon

Directions:

Over medium heat stir the lemon syrup ingredients together in a small pan on the stove.

Allow the syrup mixture to some to a gentle rolling boil then continue to stir over a light simmer until it begins to thicken — approximately 20-30 minutes.

Lemon syrup

Once thicken, remove the syrup from heat and set aside.

Pancake directions:

Heat your griddle over low/medium heat

Combine all dry ingredients in a large mixing bowl, including the coconut sugar. Mix the dry ingredients well.